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Sun-Dried Tomato and Cheese Stuffed Chicken Breasts
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.

Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

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